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“This looks too pretty to eat, but don't be fooled. It's delicious! This blend of peaches and raspberries is delightful on biscuits or scones. Even drizzled over vanilla ice cream.”
7 1/2 pint jars

Ingredients Nutrition

  • 709.77 ml peaches, peeled, pitted, and chopped finely
  • 236.59 ml raspberries, crushed
  • 1419.54 ml sugar
  • 59.14 ml lemon juice
  • 85.04 g envelope liquid pectin


  1. Prepare 1/2 pint jars, lids, and water bath.
  2. Combine peaches, raspberries, lemon juice, and sugar in a large pot. Stir to combine. Bring slowly to a boil, stirring until sugar dissolves.
  3. Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, stirring contantly. Remove from heat. Skim foam if necessary.
  4. Ladle hot jam into prepared jars, leaving 1/4-inch headspace. Cap, and process 10 minutes in boiling water bath.

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